Hazelnut Gelato
Indulge in the creamy decadence of homemade Hazelnut Gelato, a luxurious Italian dessert that combines the nutty richness of roasted hazelnuts with the smooth silkiness of a classic custard base. In this recipe, freshly roasted hazelnuts are transformed into an aromatic, nutty paste that blends beautifully with whole milk, heavy cream, and a hint of vanilla extract for added depth. The result is a velvety gelato with a perfectly balanced sweetness that lingers with every spoonful. This recipe guides you through tempering egg yolks for a perfectly thickened custard and churning techniques for that iconic gelato texture, ensuring your final product is rich, creamy, and irresistibly smooth. Ideal for serving after dinner or as an indulgent treat on a warm day, this Hazelnut Gelato is sure to transport your taste buds straight to Italy. Perfect for gelato lovers, this recipe is a must-try for fans of nutty desserts! Keywords: hazelnut gelato recipe, homemade gelato, creamy Italian dessert, roasted hazelnut ice cream, perfect gelato texture.
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 500 milliliters Whole milk
- 120 milliliters Heavy cream
- 150 grams Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast them for about 10-12 minutes, or until lightly browned and fragrant.
Once roasted, transfer the hazelnuts to a clean kitchen towel and rub them vigorously to remove as much of the skins as possible.
Allow the hazelnuts to cool, then finely grind them in a food processor until they form a coarse paste.
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Place over medium heat and stir occasionally, heating until just below boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.
Slowly pour about a third of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Do not let it boil.
Remove from heat and stir in the hazelnut paste, vanilla extract, and salt. Mix until smooth and well combined.
Pour the mixture through a fine-mesh sieve into a large bowl to remove any solids.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the gelato to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 182.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1012 mg | 78% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
